Amelie Christie-Miller's White Bean Soup with Hazelnut Rosemary Pesto
For best results, the parsnips, pears, and onion should all be chopped into similar 2cm chunks. When roasted in their skins, the garlic cloves deliver a sweet but rounded depth that we LOVE, and the nutty rosemary pesto makes it even more flavoursome.
SERVES
3
PEOPLE
PREP TIME
40
MINUTES
COOKING TIME
40
MINUTES
Ingredients
3 medium or 2 large parsnips, peeled and roughly chopped
2 pears, peeled and roughly chopped
1 large onion, roughly chopped
3-4 fat garlic cloves, skin on
2 tbsp extra virgin olive oil
1 tsp ground cumin (optional)
700g jar white beans with their bean stock, or 2 x 400g can white beans with 200ml veg or chicken stock (we used 250g dried beans, soaked overnight and cooked the following day – this can take anything from 30 – 60 minutes)
about 450ml vegetable or chicken stock
sea salt and freshly ground black pepper
For the pesto:
small bunch of parsley (about 15g), roughly chopped
4 tbsp extra virgin olive oil
1 tbsp finely chopped rosemary leaves (or sage fried in olive oil until crispy)
50g blanched and toasted hazelnuts (or walnuts or pine nuts)
50g vegetarian hard cheese or Parmesan, or Pecorino, grated
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